How to make Oats Dosa Recipe, Oats Dosa Recipe | Kid Recipes
Recipe type: Snack, Side, Vegan, veg
RecipeCuisine: Indian,
Prep time: 
Cook time: 
Total time: 
How to make Oats Dosa recipe at home a healthy snack option.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 1 cup boiled rice/ idli rice or short grained rice
  • ½ cup split black gram
  • 1 cup oats
  • water as required
  • 1 tsp sugar
  • salt as required
  • few drops of oil to fry dosas
How to make the recipe?
  1. Soak rice, split gram and oats with enough water covering them for 7-8 hrs or until they swell.
  2. Discard excess water and grind them into a smooth paste. Add little water if required but not too much as we want a medium consistency batter.
  3. Now keep this batter over-night or for 7-8 hrs in a humid place until they ferment. The fermentation process may take a bit longer in cold weather.
  4. Add salt and sugar to the batter. The batter should be of medium consistency for dosas if thick then add little water. Combine all nicely.
  5. Heat a dosa pan drizzle some oil. Wipe the oil with a halved onion or a cloth.
  6. Now pour a ladle of batter towards the center spreading in circular motion towards the side with the help of a small bowl, spatula.
  7. Drizzle some drops of oil towards the edges. Once dosa is cooked flip towards other side. Repeat the same with the rest of batter.
  8. Just ensure your pan doesn't get heated too much even if it does just sprinkle some water to reduce the temperature. As if pan is very hot you wouldn't be able to shape or spread the batter.
  9. Serve your oats dosa with coconut chutney or sambar of your choice.
  10. If you are looking for more breakfast options then do check out oats uttapam, paneer bhurji, moong dal chilla, egg bhurji, kande pohe and cabbage paratha.
1. The batter should be nor thick nor thin ideally should be of medium consistency for dosas.
2. If you are not planning to use the entire batter just remove how much you would like to use and keep the rest in the fridge. Also don't add salt to the stored batter for longer life shelf.
Recipe by Flavors of Mumbai at